Top Ten Fall Favorites

Old-Fashioned Southern Cornbread | This Is Why I’m Full

Let us know what you think of our Old-Fashioned Southern Cornbread and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Pumpkin Spice Cake Doughnuts | This Is Why I’m Full

Alright, let me tell you about one of my new favorite recipes: Pumpkin Spice Cake Doughnuts! These fried (or baked) goodies were so delicious that I can’t wait to make them again and bring them to a potluck at work (or anywhere), I love sharing the food we make and I’m especially excited about this one!

There are two different recipes below, and while the results are the same either way you make them, the difference in ease is massive! The Hubby and I have made both types, from scratch and from cake mix and they both tasted amazing! The second recipe calls for only three ingredients, how awesome is that?! So if you need to make them in a hurry you only have to worry about having three ingredients in your home, and I have included different ways to cook them, just because I prefer fried food doesn’t mean that everyone does!

If you have a weekend morning to yourself, and want to make something homemade to impress your friends/family go with the first recipe, the ingredient list is longer, but I like making things, so this recipe is a lot of fun! (Plus who doesn’t love the feeling of making something from scratch!) And if you need something quick, for unexpected company or a bake sale you forgot about, a three ingredient recipe is always a winner!

When it comes to dropping the batter into your oil/fryer there are a lot of ways you can go about it, you can follow my recipe and use a Ziploc, but that can get messy, so the Hubby and I found a better way about halfway through the cooking process, use and ice cream scoop. Not just any ol’ Ice Cream Scoop
either, give our favorite a try. We think you will love it as much as we do!

Let us know what you think of our Pumpkin Spice Cake Doughnuts and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Pumpkin Spice Cake Doughnuts

Recipe Type: Dessert

Cuisine: American

Author: Taylor

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 8-10

Ingredients

Doughnuts:

2 cups pumpkin, cooked and pureed (you can use a 15 oz can of pumnpkin puree, do NOT use pumpkin pie filling)

2 cups flour

4 tsp baking powder

4 tbsp sugar

2 eggs

1 tbsp Pumpkin Pie Spice

1/2 cup milk

pinch of salt

oil, for deep frying

Glaze:

2 oz Cream Cheese, softened

1 1/4 cups powdered sugar

1 tsp Vanilla

1 tbsp Milk

Instructions

Heat oil in your deep fryer (or in a pan on the stove) to 350 degrees

(You can also bake, just preheat your oven to 350 degrees)

In a large bowl mix together all doughnut ingredients.

Transfer mixture to a large zip-lock bag, press the excess air out, and seal.

Snip one bottom corner of the bag off (about 1/2 inch from the corner) and pipe the batter in balls either directly into your heated oil, or onto your prepared cookie sheet. (Use parchment paper and grease it with a small amount of butter)

Fry until golden brown and remove to paper towels, or bake for 12-14 minutes.

Allow to cool for about 5-10 minutes in the pan before transferring to a cooling rack.

For the glaze:

Cream together cream cheese, powdered sugar, extract, and milk.

Warm it in the microwave for a few seconds to make it thin and runny.

Put glaze into a small bottle, or a Ziploc bag if you don’t have a bottle laying around

Drizzle glaze over the top of slightly warm doughnuts

Sprinkle with cinnamon and sugar if desired.

Allow to cool completely.

Enjoy!

3.4.3177

Pumpkin Spice Cake Doughnuts

Recipe Type: Dessert

Cuisine: American

Author: Taylor

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 8-10

Ingredients

Donuts:

1 box Spice Cake Mix

1 15-ounce can pumpkin puree (not pumpkin pie filling)

1 tablespoon pumpkin pie spice

Glaze:

2 ounces cream cheese, softened

1 1/4 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk

Instructions

Heat oil in your deep fryer (or in a pan on the stove) to 350 degrees

(You can also bake, just preheat your oven to 350 degrees)

In a large bowl mix together all doughnut ingredients.

Transfer mixture to a large zip-lock bag, press the excess air out, and seal.

Snip one bottom corner of the bag off (about 1/2 inch from the corner) and pipe the batter in balls either directly into your heated oil, or onto your prepared cookie sheet. (Use parchment paper and grease it with a small amount of butter)

Fry until golden brown and remove to paper towels, or bake for 12-14 minutes.

Allow to cool for about 5-10 minutes in the pan before transferring to a cooling rack.

For the glaze:

Cream together cream cheese, powdered sugar, extract, and milk.

Warm it in the microwave for a few seconds to make it thin and runny.

Put glaze into a small bottle, or a Ziploc bag if you don’t have a bottle laying around

Pumpkin Spice Latte | This Is Why I’m Full

Alright, here’s the deal, this Pumpkin Spice Latte is better than the Starbucks version for a lot of reasons, the main one being the price. But there a lot of other reasons, the Starbucks Pumpkin Spice Latte tastes so artificial because the syrup/latte mix that they use IS artificial, it is made with Pumpkin flavoring, which has its place, true. However when it comes down to it that artificiality makes it even worse for you than it would be making it at home. And as far as I’m concerned I would much rather know exactly what I’m eating or drinking than be in the dark about exactly how much sugar is in my drink! I’m not going to tell you that making this Pumpkin Spice Latte will replace your love of Starbucks, it does take a bit of time to make the syrup, but when you look at the overall benefits to making your coffee at home why not take the extra time on the weekend and make up some Pumpkin Spice syrup. The main benefit to having this recipe in your repertoire is that you can make it year round, you don’t have to stop drinking Pumpkin Spice Latte’s when Starbucks takes them off of the menu, you can have an iced Pumpkin Spice Latte in the middle of the summer if you want! And who doesn’t long for a taste of Fall when it’s 106 degrees outside? (Obviously I would recommend making iced, hot coffee in the summer is too much for me!) Let us know what you think of our Pumpkin Spice Latte and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

So last year I happened to get a bear while hunting. We froze a ton of the meat in steaks, and decided this would be a great time to have some unique chili recipe! This chili came out pretty thick, which Taylor and I like about our chili. Our recipe for Crock Pot Bear Chili recipe was a bit spicy because we used Jalapeno black beans along with red beans. We also top our chili off with a fresh ground pepper when we go to serve it. We coupled this chili with our Homemade Cornbread recipe to soak up all the juicy bits at the end of the bowl. So if you’re looking for a new spin on a classic chili, and can find bear or have some from your own hunt then give this a try. People don’t expect it when you tell them it’s bear they’re eating.

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

This is something my dad used to make all the time when I was a kid, and it’s still one of my favorites! My baby brother was very picky when we were younger and one of the things he hated most, and still doesn’t really like, is ground beef. Which is the main ingredient of regular chili, so my brother would NEVER eat it. But the rest of us loved chili, and my dad came up with this recipe so that my brother would eat something other than peanut butter and jelly sandwiches and chicken nuggets. Needless to say it was a huge hit and my family still eats it once every few weeks at home. Anyway, husband I were making up the weekly meal plan and I told him that I really wanted chili but all we ever make is red chili so I called my dad and got this recipe from him! Dan absolutely loved it and while it was delicious, my dad’s is still better, I need to make it a lot more before it’s up to his standards! Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Jalapeno Black Bean Chili|This Is Why I’m Full

So I’m pretty excited about this Jalapeno Black Bean Chili, it was the most delicious chili I’ve ever eaten, and that’s saying a lot because my Dad makes some pretty fantastic steak chili! Dan and I were at the grocery store trying to decide what we wanted to make for dinner last week and I suggested chili. We had talked about making chili all winter, he wanted to make it with bear since he got one while hunting last November, but it never worked out to where we were able to get some of the meat from his dad so we gave up. Anyway, we decided in the middle of the store that chili sounded wonderful and then proceeded to find things to put in chili… Neither of us had ever made chili before so it sounded like a fun experience! As we were walking around trying to figure out what goes in chili other than ground beef, beans, and seasonings I found black beans with jalapenos and I grabbed some and from that point it was pretty much decided that this wasn’t going to be like any chili my dad would make. I grabbed the other stuff we ended up putting into our chili and the rest is history! We made it on a Saturday, and even though it was almost 100 degrees outside it turned out amazing! I was so proud of my Husband and I, it had just the right amount of heat and the sour cream we put in it made it even better! Let us know what you think of our Jalapeno Black Bean Chili and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!